Strawberry Cake

Where has the summer gone? I walked into Target the other day and was greeted by huge banners proclaiming “Back to School”.

No. Target you need to stop that…

Actually I think that late summer is a really beautiful time. It’s a season to savor the last bits of golden evening sunlight, all with the knowledge that autumn and the holidays are coming around the corner. And we can start wearing boots again…always a plus.

This cake is in honor of August and the fading summer. I’ve never had strawberry cake before but I can now say I’m a HUGE fan…this cake was absolutely delicious.

I did have a bit of a catastrophe the first time around, as the cake stuck stubbornly to the bottom of the pans. I think it might be because of the extra sugar in the gelatin. The second time around, I greased and floured the pans and also used parchment paper, and they plopped out no problem.

I really really hope you give this a try – you won’t be sorry! Have a great week and enjoy the final days of summertime!

Strawberry Cake

Serves 12

Slightly adapted from Southern Living

1 (18.25 oz) package white cake mix
1 (3 oz) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries
1/2 cup milk
1/2 cup vegetable oil
1/3 cup all-purpose flour

For the frosting:
1 cup (2 sticks) butter, softened
1 (32 oz) package powdered sugar
1 cup finely chopped fresh strawberries

Preheat oven to 350 degrees F. Grease and flour 3 9-inch round cake pans. Use the bottom of a pan to trace a circle on parchment paper. Cut three circles, add to the pans, and grease and flour these as well.

Add all cake ingredients to the large bowl of an electric mixer. Mix on low speed for one minute. Scrape the sides of the bowl, then mix for two more minutes on medium, scraping bowl when necessary. The strawberries should be well blended.

Pour batter evenly into the three pans. Bake for 23 minutes or until the cake tops spring back lightly when pressed. Cool cakes for ten minutes in pans on a wire rack and then remove from pans onto the wire rack to cool completely (about an hour).

For the frosting, beat butter with an electric mixer at medium speed until fluffy, about 20 seconds. Add in the powdered sugar and strawberries and beat on low until creamy. If frosting is too thin add more sugar, and if it’s too thick add more strawberries.

When cake layers are cool, level off the tops with a serrated knife if necessary. Frost the layers, then add a thin “crumb layer” of frosting over the whole cake. Add the rest of the frosting, then garnish with fresh strawberries if desired. Enjoy!

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  • AussieChloe

    Hey Jessie! I stumbled across your blog a couple of weeks ago & was hooked straight away. I recreated your strawberry cake over the weekend (however, mine wasn’t as pink! I don’t think Australian jello/gelatin is the same as it is in the States.) But it was so delicious! Thanks so much for sharing (and brightening up my days with your posts).

    • Jessie

      Thank you so much for reading my blog and for your encouragement. I’m so sorry to hear the cake wasn’t pink…im glad it still tasted good in the end but I know the pinkness is a big part of it!

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